Make ahead mac and cheese for a crowd

Watch me make it here:. Used extra sharp cheddar, monteray jack, fontina and parmesan. Monterey Jack and Fontina are both bland cheeses. Maybe try it again, and this time make it by the written instructions to get a baseline for flavor then make small adjustments after that. You certainly get an A for effort on it though! Thank you for sharing this recipe. I have tried this for a few times now and could not help but write a review. Next on the list is the green beans recipe and may be a few others.

Thanks for letting me know! I added little smokies and some bread crumbs in melted butter for a topppng.

Wonderful recipe thank you. Big hit with picky eaters! Loved it! I used a mix of sharp cheddar, mozzarella, and parmesan. Sauce was a touch grainy but I had to pause to stir noodles. Noodles also overcooked a touch for our liking, but these were my bad. Thanks for owning your own whoopsies and not blaming them on me. It will be perfect next time! No problem!

Preparation

I cook a ton so things happen. I do have a question, how much is a serving for your recipe? Since a serving can mean different things. Waiting on it to cool now so I can put it in the fridge.

I plan on baking it with crushed garlic croutons on top. I think my guests will love it. Excellent recipe! Boyfriend loves it! Best mac and cheese ever! Thanks for sharing your recipe. I make sure to follow the directions exactly, and read your tips. My daughter loves it! Whenever someone says something like this, I always ask a couple of questions: First, what kind of mac and cheese do you normally eat? That can be part of the issue. It can be rather bland otherwise. I even go the extra mile and stir in some garlic powder for a little extra pazazz. So cook your pasta in the milk, slide it off the heat, then add cheese.

See how simple? Laura Serves: I've found it best to divide ingredients into two large pots for faster and more even cooking. Cook over medium-high heat stirring almost constantly until the pasta is tender minutes. Remove from heat. Add cheese and stir until melted. Transfer Mac-n-Cheese to a large quart crock pot. Keep warm at "lo" setting for up to three hours.

Stir in a bit more milk at serving time as needed. Made this for the first time tonight.

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So good! It was also my first time making mac and cheese in general so I wanted to start with something fairly traditional. The whole family loves it. I cut the recipe in half and that seems perfect for about servings. Maybe more if serving with veggies or salad.

The panko topping was yummy. The only small adjustment I would make in the future is to decrease the amount of butter in the topping. I think it could have less and not be missed. Love it. Made it twice in two weeks and I am craving it again already. The only thing I changed was the topping. Instead of panko I toasted two slices of whole wheat bread and put it in a blender with 4 or five slices of cooked bacon, then sauteed in bacon fat. Off heat added a handful of cheese before adding liberally to the top. I made this recipe for a super bowl party, they were having pulled pork so I thought it was a perfect addition and it was!

I did change it a bit though, I only used 7 cups of cheese and it was plenty! It was so creamy and moist, you don't miss the 2 extra cups.

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I also sprinkled cooked bacon over the top before adding the breadcrumbs and it was truly a hit!! This is a great recipe, but the amount of saucepans, bowls, etc. I merely melted the butter and added the Panko to it in a small saucepan, transferred it all to a holding bowl and then used the same pan to make the white sauce to which I added the cheese, and I did not measure it, just used as much as needed to give the sauce the color I wanted. Also, there is no need to warm the milk first. I put a stick yes, a whole stick of butter in the pan, added the flour about 3 tablespoons , lightly browned it all, and then added the milk, straight from the refrigerator.

It was smooth as silk and perfect, but do save yourself some steps and clean up! This recipe is very creamy and tasty and comforting. The basic recipe is definitely suited to experimentation and I can think of lots of great combinations I will try in future with this recipe. Cancel Print. Garrett McCord Epicurious January Add to collection. Add to menu. Lightly butter a 9- by inch baking dish. In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.

In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in. In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat. In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes.

Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted.